U-M professor Catherine Badgley talks about how we can change the food system to one that provides healthy, local food; protects biodiversity and water quality; and provides good livelihoods locally and globally.
Ever wondered how your grandmother made her strawberry preserves and how she created that exquisite “June in a jar” flavor? Learn how as Nancy Shore, local canning expert, demonstrates the art of canning and preserving. Downtown Home and Garden has all of the equipment you need, also available for purchase following the presentation.
This self-guided tour directs you to eight local chicken coops where you can check out coop designs and learn how to build your own chicken house. (Rick Richter of Ann Arbor City Chickens.)
Download a Loop de Coop Map and join the Yahoo Loop de Coop group by clicking here
This film screening is part of the “University-Community Social and Environmental Justice Film and Discussion Series” and is co-sponsored by the Michigan Community Scholars Program, the Ann Arbor District Library and MBGNA. A discussion by the film director will follow the screening.
Join the farmers marketer Kim Bayer as she shows you the hows and whys of buying local produce and meat to support your local farmers and Michigan’s economy, too.
The fall exhibit and display is an interactive event in the Matthaei Conservatory that answers the questions: “What parts of plants do we eat?” And, “Where in the world do they come from?”
Most of us think of a garden as a place to grow flowers, shrubs, trees, and other plants of beauty and sensory interest. But there’s more to gardening than pretty flowers. You can create an edible garden, too! Join Erica Kempter of Nature and Nurture, LLC and learn how to create a landscape both bountiful and beautiful.
Please note: this is not a cooking class but an instructional seminar on resources for preparing a dinner with ingredients grown or collected within 100 miles. Join Susan Lackey of The Legacy Land Conservancy (formerly Washtenaw Land Trust) as she instructs you how to prepare a delicious holiday meal; provides resources to create this meal; talks about the history of local foods; and discusses how we moved away from using them and started depending on food from distant locations. You'll leave knowing how to create a great—and local—holiday meal.